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Curry Brisket Noodles

yield: 4 servingsprep time: 5 minscook time: 110 mins
Dairy Free


Curry brisket is a staple dish commonly found in cha chaan teng’s (Hong Kong diners). This recipe takes a bit of time to prepare but the resulting fall-apart-tender beef brisket smothered in rich and savory curry sauce is so worth it!


  • 500g chuck steak
  • 2 carrots
  • 2 potatoes
  • 1 onion
  • 2 cloves garlic
  • 4 scallions
  • 10g ginger
  • 2 star anise
  • 4 bay leaves
  • 1 tbsp shaoxing wine
  • 1 tbsp chu hou paste
  • 15g monk fruit erythritol sweetener
  • 2 tbsp curry paste
  • 2 tsp curry powder
  • 100ml coconut milk
  • Salt, to taste
  • 2 tsp olive oil

To serve

  • 4 servings cooked noodles
  • Steamed broccolini


  1. Large dice onion, carrots and potatoes. Mince garlic. Roughly chop scallions and slice ginger.
  2. Cut beef into 2 inch pieces.
  3. Bring a pot of water to a boil. Add beef and blanch for 5 minutes. Drain and discard the water.
  4. Heat up 1 tsp oil in a large nonstick saucepan over medium-high heat. Add shallots, ginger and chu hou paste and stir-fry for 1 minute.
  5. Add beef and shaoxing wine and stir-fry for 1 minute.
  6. Add bay leaves, star anise, monkfruit erythritol sweetener, and enough tap water to cover all ingredients. Cover with a lid and let simmer on low heat for 45 minutes.
  7. When the time is almost up, heat up 1 tsp oil in a nonstick skillet over medium-high heat. Add minced garlic, onion, curry paste and curry powder. Stir-fry for 1 minute. Transfer everything to the saucepan and continue simmering on low heat for 30 more minutes.
  8. Add carrots, potatoes and coconut milk. Add more water if needed so all ingredients are mostly submerged, and let simmer for 20 minutes.
  9. Season to taste with salt. Serve hot with steamed vegetables and cooked noodles of choice. Enjoy!


  • I chose to use chuck steak because it’s economical and leaner than brisket, but feel free to use any other cut of meat for braising that you like.
  • You can use any noodles and cooked greens of choice.
  • Traditionally, this dish is made with rock sugar. I used monkfruit erythritol sweetener instead, but feel free to use any other sweetener of choice.
  • Chu hou paste can be found in Chinese grocery stores. If you can't find it, you may substitute with hoisin sauce.
  • This dish keeps well and tastes even better the next day, so feel free to make a big batch! In addition to noodles, you may also serve it with steamed rice.

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